These cupcakes have a surprise Nutella centre filling and were a welcome bake for my house guests. To me, bananas, chocolate and nuts are always a winning combination.
Banana & Hazelnut Cupcakes
For the cupcakes
225g plain flour
1 ¼ tsp baking powder
¼ tsp bicarbonate of soda
2 ripe bananas, mashed
115g butter, softened
90g caster sugar
½ tsp vanilla extract
2 eggs, beaten
4 tbsp sour cream
60g roasted chopped hazelnuts
2 tbsp Nutella, softened
For the frosting
120g butter, softened
120g icing sugar
3 tbsp double cream
1 tsp chopped roasted hazelnuts to decorate
Preheat the oven to 190C/170C fan. Line with paper cases a 12-hole muffin tin. In a bowl, sift together the flour, baking powder and bicarb, and set aside.
In a separate bowl, beat the sugar, butter and vanilla extract until pale and fluffy. Gradually add the beaten egg. If the mixture begins to curdle, add a tbsp of the flour mixture and continue adding the eggs. Gently stir in the mashed bananas, sour cream and hazelnuts. Place small blobs of the Nutella onto the mixture and, using a skewer or the back of a jam spoon, swirl the Nutella through the batter to give a marbled effect. Divide the mixture evenly between the paper cases.
Bake in the preheated oven for 20 minutes until well risen and golden brown. Leave to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.
For the frosting, in a large bowl and with an electric whisk, beat together the butter and icing sugar until pale and fluffy. Add the Nutella and double cream and whisk again until smooth and combined.
Spoon the frosting into an icing bag and with a large star nozzle pipe the frosting onto each cupcake.
To decorate sprinkle with the chopped roasted hazelnuts or you could use dried banana slices.
To soften the Nutella, place in a microwaveable dish and warm up in 30 second bursts until just warm and runny.